Meat is done when it falls apart easily when pulling with a fork. To pull, use your fingers or 2 forks to shred meat on a cutting board. Directions Combine ingredients for the brine. Preheat smoker to degrees F. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired. At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling. Watch Alton make this recipe Combine molasses, pickling salt, and water in 6 quart Lexan. Pretty stunning, but I was worried at just how salty the bark was. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
The next day, I retrieved the pork butt from the fridge. Remove Boston butt from brine and pat dry. An hour later, I was ready to look at Mr. To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl. In no time at all, I had the entire pork butt pulled and ready for the morning. Watch Alton make this recipe Combine molasses, pickling salt, and water in 6 quart Lexan. Meat is done when it falls apart easily when pulling with a fork. From there it went right to the fridge to wait for the next day. Watch how to make this recipe. More rub will adhere to the meat if you are wearing latex gloves during the application. Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder. Pretty stunning, but I was worried at just how salty the bark was. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of degrees F. First I needed to grind 1 teaspoon each of coriander, fennel, and cumin seed. Directions Combine ingredients for the brine. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling. The larger butt would need another hour or so, but I took this one inside and tented it with heavy duty foil. Prepare smoker or grill. After 7 or so hours of a smokey degrees, the temp inside the pork butt reached However, once I got a piece from inside, it was simply delicious and very well flavored. I was still worried about the saltiness. Preheat smoker to degrees F. You can see how much the meat has shrunk by looking at the bone. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired. In no time at all, the pork butt was covered. The Good Eats recipe is in the back.
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